Vanilla White Chocolate Cupcakes


I wanted to improve upon the Vanilla Cupcake recipe I blogged about earlier (, so I figured what better way to do it than with chocolate! Chocolate helps eggless baking with texture and taste and since these are vanilla cupcakes, white chocolate is the obvious choice. (Note: I reduced the vanilla in this recipe to create more of a balance between the chocolate and the vanilla.)

I made these for my daughter to take to school to share with her class on her birthday. These would be great for Valentine’s Day as well!

 Vanilla White Chocolate Cupcakes

Mix together the dry ingredients and set aside:

  • 1 and 3/4 cups flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

In a large mixing bowl, combine:

  •  2/3 cup sugar 
  • 1/2 cup oil 
  • 3 tsp vanilla

Then mix in:

  • 1/2 cup white chocolate chips melted

Mix well. To this mixture, slowly alternate the dry ingredients with the prepared milk mixture:

  • 1 cup milk mixed with 1 tbsp vinegar

Scoop into muffin tins lined with paper cups.  Bake 350 degrees F for 18 to 22 minutes. Makes 12 large cupcakes.  

I  iced these with Strawberry frosting.

Strawberry Frosting

  • 1/3 cup softened butter
  • 1/3 cup shortening
  • pinch of salt
  • 4 cups icing sugar
  • 2 tsp vanilla
  • 1/4  cup strawberry puree (I pureed frozen strawberries in my food processor)

Beat butter and shortening until fluffy. Then add 2 cups of the icing sugar, the vanilla, salt, and the puree. Mix well. Add remaining 2 cups icing sugar until it is the consistency you like. You can add more icing sugar or more puree if needed.


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